Best 6 Three Cheese Asparagus Ravioli With Brown Butter Asparagus Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary symphony with our exquisite Three-Cheese Asparagus Ravioli with Brown Butter Asparagus recipe. This delectable dish tantalizes taste buds with a harmonious blend of flavors and textures. The delicate ravioli, filled with a trio of creamy cheeses and tender asparagus, is lovingly enveloped in a velvety brown butter sauce, creating a symphony of rich and nutty notes. Accompanying this masterpiece is a vibrant sautéed asparagus medley, adding a crisp and herbaceous counterpoint. Prepare to embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

RAVIOLI + ASPARAGUS IN A LEMON-BROWN BUTTER SAUCE



RAVIOLI + ASPARAGUS IN A LEMON-BROWN BUTTER SAUCE image

I found this recipe along with photo from the web site - Kelly's Ambitious Kitchen. I love ravioli! I usually buy the frozen kind and just heat up with a normal meat sauce but I wanted to try something new. I am glad to share this recipe with you all. Enjoy!

Provided by Eileen Hineline

Categories     Pasta

Time 30m

Number Of Ingredients 8

8oz package of fresh raviol(goat cheese + sundried tomato, four cheese, spinach + ricotta. flavor choices}
½ pound of asparagus, tough ends chopped + cut into 1 inch pieces
1 lemon, juiced
3 tablespoons unsalted butter
3 tablespoons unsalted butter
2 tablespoons parsley, minced
2 tablespoons grated parmesan
fresh ground pepper, to taste

Steps:

  • 1. bring a large pot of water to a boil.
  • 2. while waiting for the water to boil, measure + cut your ingredients to have everything ready! in a large skillet, melt the butter over medium heat until frothy.
  • 3. add chopped asparagus to the pan, stir slightly to coat asparagus with butter + cover with the pan with a lid. cook until tender {about 5 minutes, depending on the size of the asparagus. you want it to stay crisp + not get soggy!}
  • 4. while the asparagus is cooking, add the ravioli to the boiling water + cook according to the package instructions. drain the ravioli when done + add to a bowl.
  • 5. when the asparagus is done, remove asparagus with a slotted spoon, leaving the browned butter in the skillet. add asparagus to the bowl of ravioli.
  • 6. add the lemon juice + black pepper to the pan with the remaining browned butter. bring to a boil, let boil for 1 minute. then pour the lemon-brown butter over the ravioli mix. add walnuts, parsley + parmesan cheese to the bowl + toss gently to combine.
  • 7. add the lemon juice + black pepper to the pan with the remaining browned butter. bring to a boil, let boil for 1 minute. then pour the lemon-brown butter over the ravioli mix. add walnuts, parsley + parmesan cheese to the bowl + toss gently to combine.
  • 8. NUTRITION INFORMATION. Serving size: ½ the recipe Calories: 386 Fat: 31 Carbohydrates: 20 Sodium: 7353 Protein: 11
  • 9. *** You can add sliced mushrooms to this recipe too.

THREE CHEESE ASPARAGUS RAVIOLI WITH BROWN BUTTER & ASPARAGUS



Three Cheese Asparagus Ravioli with Brown Butter & Asparagus image

Number Of Ingredients 7

1 package BUITONI Refrigerated Three Cheese Asparagus Ravioli (18 oz.)
1/2 pound thin asparagus, cut into 2-inch pieces (tough ends discarded)
4 tablespoons unsalted butter
Sea or kosher salt to taste
1/4 teaspoon crushed red pepper flakes
2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
2 tablespoons chopped fresh parsley, chervil or basil

Steps:

  • PREPARE pasta according to package directions, adding asparagus during last 3 minutes of cooking. Drain.
  • MELT butter in medium saucepan over medium heat, whisking occasionally, until the butter solids turn golden brown. Season with salt and red pepper flakes; add the asparagus and cooked pasta. Toss gently to coat. Top with cheese and parsley. Serve immediately.

ASPARAGUS WITH BROWN BUTTER



Asparagus With Brown Butter image

Writing in 1991, Jacques Pépin talked of his love of asparagus, stemming back to his childhood in France. His approach to the vegetable is as uncomplicated as it gets. "It is best when cooked in just enough water to steam it," he wrote. "It is ready - tender but still a bit firm to the bite - after a few minutes." Topped with a brown butter sauce, it's a perfect accompaniment to meat, poultry or fish, but also just as at home with some white rice, part of a simple weeknight meal.

Provided by Jacques Pepin

Categories     quick, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 dozen large asparagus stalks with tight, firm tips (about 1 1/2 pounds; 4 per person)
1/2 cup water
6 tablespoons unsalted butter
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped parsley

Steps:

  • Peel the lower part (root end) of the asparagus stalks with a vegetable peeler.
  • In a large nonreactive saucepan, bring the water to a boil. Add the asparagus in one layer, cover and cook over high heat for about 6 minutes, to the desired tenderness. Lift asparagus from the water (most of it should have evaporated) and arrange on a platter.
  • Meanwhile, heat the butter in a skillet until it is lightly browned and stops smoking. Sprinkle the asparagus with the salt and pepper, and pour the hot butter over it. Garnish with parsley, and serve immediately.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 199 milligrams, Sugar 2 grams, TransFat 0 grams

ASPARAGUS THREE CHEESE RAVIOLI WITH LEMON & BASIL



Asparagus Three Cheese Ravioli with Lemon & Basil image

Number Of Ingredients 9

1/4 cup good quality extra-virgin olive oil
Juice and grated peel from 2 lemons
2 cloves garlic, finely chopped
1/2 teaspoon kosher salt
1 package BUITONI Refrigerated Three Cheese Asparagus Ravioli (18 oz.)
2 tablespoons unsalted butter
1/2 cup shredded fresh basil leaves, plus more for garnish
Ground black pepper
1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

Steps:

  • COMBINE oil, lemon juice, lemon peel, garlic and salt in small bowl; whisk to combine.
  • PREPARE pasta according to package directions, reserving ¿ cup cooking water. Return pasta to saucepan. Add butter, reserved cooking water and olive oil mixture; toss gently to coat. Add basil; toss gently. Season with pepper. Sprinkle with cheese. Garnish with additional basil. Serve immediately.

AUSTRIAN WHITE ASPARAGUS WITH BROWN BUTTER SAUCE



Austrian White Asparagus with Brown Butter Sauce image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

12 white asparagus, peeled
Salt and freshly ground black pepper
4 ounces butter
1 cup brioche crumbs
1 teaspoon freshly minced parsley leaves

Steps:

  • Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends.
  • In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook.
  • Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm.

ROASTED ASPARAGUS WITH BALSAMIC BROWN BUTTER SAUCE



Roasted Asparagus With Balsamic Brown Butter Sauce image

I got this recipe from Cooking Light and it is our very favorite way to have asparagus. In the summer we grill the asparagus on the barbeque and then drizzle it with the sauce. I guessed at the serving size

Provided by shimmerchk

Categories     Vegetable

Time 17m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs asparagus spears (trim or peel any stalks that seem tough)
1 tablespoon olive oil
1/4 teaspoon salt (I use kosher salt)
1/8 teaspoon black pepper
2 tablespoons unsalted butter
2 teaspoons soy sauce
1 teaspoon balsamic vinegar

Steps:

  • Arrange asparagus in a single layer on baking sheet; toss to coat with olive oil.
  • Sprinkle with salt and pepper.
  • Bake at 400 degrees for approximately 12 minutes or until tender.
  • Just before asparagus is done, melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally.
  • Do not burn the butter or let it get too brown, should be golden brown.
  • Remove from heat; stir in soy sauce, and vinegar.
  • Drizzle over asparagus, tossing well to coat.
  • Serve immediately.

Tips:

  • To ensure the ravioli cooks evenly, ensure the water is at a rolling boil before adding them. Also, gently stir the ravioli to prevent them from sticking together.
  • For a more flavorful dish, roast the asparagus before adding it to the ravioli filling. This will enhance its sweetness and smokiness.
  • If you don't have heavy cream on hand, you can substitute milk or even water. However, the sauce will be thinner as a result.
  • Garnish the ravioli with fresh herbs like parsley or chives for an extra pop of flavor and color.
  • Feel free to experiment with different types of cheese in the ravioli filling. Some popular options include mozzarella, cheddar, and Gruyère.

Conclusion:

This three-cheese asparagus ravioli with brown butter asparagus is a delicious and elegant dish that is perfect for a special occasion. The combination of creamy cheese, tender asparagus, and crispy brown butter creates a symphony of flavors that is sure to please everyone at the table. With its easy-to-follow instructions and helpful tips, this recipe is a great choice for home cooks of all skill levels.

Related Topics